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1
Combine all ingredients in large skillet; toss to coat.
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2
Cover and cook over medium-high heat until sugar dissolves, stirring occasionally, about 5 minutes.
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3
Uncover and cook until plums are tender but still hold shape, stirring occasionally, about 3 minutes longer; cool to room temperature.
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4
(Can be made 1 day ahead.
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5
Transfer to bowl.
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6
Cover and chill.)
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7
Preheat oven to 350F.
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8
Line large baking sheet with parchment paper.
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9
Using electric mixer, beat egg whites in large bowl 1 minute.
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10
Add cream of tartar.
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11
Continue to beat until soft peaks form.
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12
Gradually add sugar, beating until whites are thick and resemble marshmallow creme, about 5 minutes.
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13
Beat in cornstarch, vinegar, vanilla, and cardamom.
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14
Drop meringue onto prepared sheet in 6 mounds, spaced 3 inches apart.
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15
Using back of spoon, make depression in center of each.
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16
Place meringues in oven.
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17
Immediately reduce temperature to 250F.
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18
Bake until meringues are dry outside (but centers remain soft) and pale straw color and lift easily from parchment, about 50 minutes.
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19
Cool on sheet on rack.
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20
(Can be made 8 hours ahead.
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21
Let stand at room temperature.)
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22
Beat creme fraiche and sugar in medium bowl until peaks form.
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23
Refrigerate up to 2 hours.
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24
Place meringues on plates.
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25
Spoon plum mixture into center depression.
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26
Spoon topping and any plum juices over.
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27
*Sold at some supermarkets.
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28
If unavailable, heat 1 1/2 cups whipping cream to lukewarm (85F).
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29
Remove from heat and mix in 3 tablespoons buttermilk.
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30
Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours.
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31
Refrigerate until ready to use.
